SEAFOOD AN­TIPASTO

This is an ideal starter for a braai as you ­pre­pare it in ad­vance.

DRUM - - Food -

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 25 MIN STAND­ING: OVERNIGHT

400g frozen prawns

400g frozen baby cala­mari heads

400g frozen seafood mix salt and pep­per grated zest of 1 lemon

2 chill­ies, chopped

2 gar­lic cloves, crushed

1 red onion, chopped

160ml (²⁄₃c) olive oil

100ml white wine vine­gar large hand­ful of chopped fresh pars­ley

2 red pep­pers, braaied un­til blis­tered, skinned and chopped

1 lemon or 2 limes, cut into wedges

1 Braai the prawns over hot coals for 2 min­utes a side or un­til pink. Set aside. 2 Put the cala­mari and seafood mix in a cast-

iron pot. Add salt, pep­per, the lemon zest and a lit­tle wa­ter, cover and steam over medium coals for 20 min­utes or un­til just ten­der. Re­move from pot. 3 Fry the chill­ies, gar­lic and onion in a lit­tle of the oil un­til soft. Add the seafood mix. 4 Add the rest of the oil, the vine­gar, pars­ley, red pep­pers, salt and pep­per. 5 Add the prawns and put a few lemon or lime wedges in be­tween. Spoon into a bowl and mar­i­nate overnight. 6 Serve with the olive bread (see recipe).

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.